Remove the giblets and neck from the cavity of the bird. Discard the liver,
but reserve the gizzards and neck. Trim the neck flap, tail, and inside cavity of excess fat. Reserve the fat for rendering,
and use the Red Wine Spiced Cabbage, if desired (see note). Cut the wing tips at the joint and reserve the tips for a goose
broth. With a boning or paring knife remove the wishbone by cutting underneath both sides of the bone to free it from
the flesh. Cut through the bottom of the wishbone where it meets the neck, and then pull until it comes free. In a pot, make a goose broth by simmering the gizzards, neck, wing tips, and wishbone in the beef broth
for 1 1/2 hours. Strain into a saucepan and reserve for making the gravy.

Preheat the oven to 350 degrees F. Mix the onion, apple, and orange together
in a bowl with the thyme, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Stuff the goose with this mixture, and sew the cavity
shut with kitchen string. Tie the legs of the bird together. Prick the skin all over with a fork and rub with 1 1/2 teaspoons
salt.

Heat a large roasting pan on top of the stove and add the oil. Carefully sear
the goose on each side of the breast and the back for 3 to 4 minutes or until lightly browned. Transfer the bird to a plate
and pour off the excess fat from the pan. Add 1/2 inch of water and return the goose to the pan, laying it on one side. Place
the pan in the oven and roast for 45 minutes. Check the bird while it is roasting to make sure the water doesn't evaporate,
or the goose fat will burn. Carefully pour off the excess fat. Prick the goose with the fork again, rotate the bird to the
other side, add 1/2 inch of water to the pan, and continue to roast for another 45 minutes. Pour off the excess fat, turn
the goose so the breast is up, add 1/2 inch of water to the pan, and continue to roast for another hour.

When the bird is done, the juices will run clear from the breast and the thigh
will move easily in its joint. To brown the skin of the bird, raise the heat to 500 degrees F. and cook for 10 to 12 minutes.
Remove the bird from the oven and let it rest in a warm spot for 20 minutes while you make the gravy.

To make the gravy, discard all the excess fat from the roasting pan. Put the
roasting pan over a medium flame and pour the wine into the pan. With a wooden spoon scrape up all the browned bits from the
pan and cook the wine to reduce by about half. Add the wine and pan juices to the goose broth, and bring to simmer. To thicken
the sauce, whisk the dissolved arrowroot into the sauce and bring it to a boil. Season with the remaining salt and pepper.

To serve the goose, discard the stuffing, which is used only to perfume the
bird during roasting. Carve the breast, leg, and thigh into thin slices. Arrange on a warmed platter and serve with the gravy.

" Note", To render goose fat, place the goose fat in a heavy-bottomed pan with
about 3/4 to 1 cup water. Bring to a low simmer and cook slowly to evaporate the water and extract the fat. The key to rendering
is to moderate the heat so the fat doesn't brown. When the fat is rendered, all the water should be evaporated, all the fat
will be liquid, and any skin will have cooked down to small pieces. If desired, separate the fat from the skin and chill the
fat for future use.

South Louisiana is a haven for game birds. I suppose this is why Louisianas state motto
is "Sportsman's Paradise." Canadian geese and speckled bellies are found by the thousands in the marshlands of South Louisiana.
This dish uses the domestic goose, but feel free to use the wild species.

1 (8-10 pound) goose

4 cups onions, diced

2 cups celery, diced

2 cups carrots, diced

10 garlic cloves

2 cups mushrooms, sliced

2 cups red seedless grapes

2 red apples, diced

2 green apples, diced

1/4 cup basil, chopped

1/4 cup thyme, chopped

salt and cracked black pepper to taste

granulated garlic to taste

paprika for color

Pre-heat oven to 375 degrees F. Make sure goose is cleaned well inside and out. Remove
giblets to the roasting pan. Season the inside cavity of the bird well with salt, pepper and granulated garlic. Place a generous
amount of onions, celery, carrots and garlic into the cavity. Season the outside of the goose with salt, pepper and granulated
garlic. Sprinkle with a small amount of paprika for even color. Place the goose into a heavy roasting pan or Dutch oven and
surround with remaining seasonings, mushrooms, grapes, apples and herbs. Cover tightly with lid or aluminum foil. Bake for
2 1/2 hours and check for doneness. Goose will be cooked when legs pull away easily from the body. Once done, remove cover
and allow goose to brown. The bird may be served with the natural drippings or the juices may be strained and thickened with
a light roux. "Note" See Cajun Recipes for roux recipes.

Christmas Goose: The Facts...

This isn't so much a recipe as it is a suggestion. Somehow in the USA, we've become
fixated on the turkey as not only the bird of choice for Thanksgiving, which at least has some historical precedence, but
as the bird of choice for Christmas.

We know for a fact that there weren't a lot of turkeys floating (or walking) around
Bethlehem 2000 years ago. Nor were there a lot floating around Europe, where the Christmas tradition began. Our turkey tradition
in the USA only goes back as far as the founding of the National Turkey Growers Association, "dedicated to the preservation
and promulgation of dry, tasteless fowl for the masses."

This year, why not join a real tradition, and cook up that succulent bird enjoyed
by Scrooge after his triple-conversion, namely a fine Christmas goose?

Geese are not difficult to cook. Just pierce them with around a million holes to
let the goose grease out, then cook them in a 350 degree oven for 15 minutes per pound. Not ony will you get a wonderful taste
treat out of it, but you won't have to buy lamp oil for at least a month.

I prefer to start out with a 500 degree oven for the first 15 minutes, to really
render the bird and get a nice, crusty skin. If you do this, chop around 10 minutes off the total cooking time.

Consult your favorite cookbook for particulars, and cook the stuffing separately,
so it doesn't absorb the fat. This also allows you to stuff the cavity with a variety of objects found around the house, such
as onions, celery, apples, oranges, and the occasion toy. (Hey, Mom, Susie hid my baseball!)

Goose has a discernable flavor, as opposed to turkey, but it is not gamy or overwhelming.
Properly cooked, it ends up lean. Kids will eat it and ask for more.

Give it a try, even if it is a little scary to break tradition. And remember,
you only have to break it once: Next year, you'll be serving what has now become your traditional Christmas goose.

For stuffing:Melt butter in heavy large skillet over medium heat. Add onions,
celery and garlic and sauté until soft, about 8 minutes. Combine stuffing mixture, sage, salt, oregano, thyme, pepper and
Italian Seasoning in large bowl. Stir in onion mixture and eggs. Add stock and mix well. Set aside.

For goose:Preheat oven to 450°F. Rinse goose
inside and out; pat dry, using paper towel. Rub goose inside and out with halved lemon. Season goose inside and out with salt
and pepper. Fill main cavity and neck cavity loosely with stuffing. Place any remaining stuffing in small buttered baking
dish and cover with foil. Run fingers between breast meat and skin to loosen skin. Place bacon slices under breast skin. Wrap
goose in cheesecloth.

Preheat oven to 375°F. Pat goose dry. Pull out fat from cavity. Rub inside and out with
cut side of orange. Combine salt and pepper and rub inside and outside goose. Place orange, onion, bay leaves and 12 drained
prunes in goose cavity. Tie legs together. Place goose on rack in roasting pan. Pierce all over with small metal skewer or
toothpick.

Whether you want to prepare the traditional Christmas Goose or just enjoy
a wonderful bird anytime or year, the open fire is the way to go. Domestic geese are so heavy in fat that you need to be able
to allow that fat to drain away during the cooking. The grill and the smoker let you do that easily.

A store bought goose will weigh in anywhere between 6 and 20 pounds.
The smaller, younger birds are generally considered better tasting. However you will need to plan on about 1 1/2 pounds percooked
weight per person. Once the fat has been rendered and the meat carved you will get considerably less bird than you paid for

.

Because there is going to be a lot of rendered fat be prepared to catch
it. Whether you are using a rotisserie, grilling grate or putting the bird in a smoker you will want to put down a pan to
catch the fat. When grilling you will want to grill indirectly.

Really, it's very easy to grill a goose. After all cooking a goose over
an open flame is the tried and true method. Start by letting the goose warm up for about 30 minutes. Wash and pat dry with
paper towels and season to your liking. A little salt, thyme or sage and perhaps some lemon juice will suffice.

If you are using charcoal you will want to use about 4 to 5 pounds. You
might have to replenish the fire after an hour or so. Expect to be grilling for about 2 to 2 1/2 hours for a 15 pound goose.
The bird will be done when the internal temperature reaches 180o. Let it rest for 10 to 15 minutes before you carve
and serve.

Preheat grill. Wash and pat
dry goose with paper towels. Cut goose in half, directly down breastbone. Rub breast with oil. Rub insides with garlic and
onion powder. Place goose halves on grill over a low fire, skin side up. If you are using a gas grill place a piece of foil
under the cooking grate when the goose will sit. After about 15-20 minutes turn over and continue grilling until a meat thermometer
reads 180 degrees. Remove from grill and let sit for about 10 minutes.

Prepare smoker. Expect the cooking time to be about 1 1/2 hours per pound. Wash and pat
dry the goose with paper towels. Mix seasonings and rub over the inside and out of the goose. Wrap in wet cheese cloth and
place in smoker in a foil pan to catch the juices. After 1 hour remove the cheese cloth. Baste with juices from pan and continue
smoking and basting until the internal temperature reaches 165 degrees.

Preheat grill to about 350 degrees. Let goose warm up to room temperature and stuff with
apple, onion, celery, garlic, salt and pepper. Combine oil, water and sage in a small bowl. Place goose on grill. Baste with
oil and water every ten minutes. Cook until the goose reaches on internal temperature of about 160 degrees. Remove from grill
and let rest for ten minutes. Carve and serve.

What are Duck and Goose?

Broiler Duckling or Fryer Duckling - a young duck (usually under 8 weeks of age) of either sex that
is tender meated and has a soft bill; ducklings classified as broiler-fryers weigh from 3 to 6 1/2 pounds.

Roaster Duckling - a young duck (usually under 16 weeks of age) of either sex that is tender-meated
and has a bill that is not completely hardened; they usually weigh from 4 to 7 1/2 pounds.

Mature Duck or Old Duck - a duck (usually over 6 months of age) of either sex with toughened flesh
and a hardened bill; these ducks are usually too old to lay eggs and their meat is used in processed products.

Young Goose or Gosling - may be of either sex and is tender meated. A gosling weighs about 8 pounds;
a young goose weighs 12 to 14 pounds.

Mature Goose or Old Goose - may be of either sex and has toughened flesh. A mature goose is usually
a spent breeder and its meat is used in processed products.

Gander - a male goose.

How are Ducks and Geese Raised?

Almost all ducks are raised indoors to protect from predators and to manage their manure, which is
collected and used elsewhere selectively as fertilizer. Most ducks are now raised in Wisconsin and Indiana since land on Long
Island, N.Y., where most ducks were formerly raised, has become increasingly too valuable for farming. Ducks are fed corn
and soybeans fortified with vitamins and minerals. Most feed contains no animal by-products.

Geese are raised under cover for the first six weeks of life. Then they are put on the range 14 to
20 weeks where they eat available grass and some grain. California and South Dakota are the main geese-raising states.

( 9 ) Goose on the Barbecue:

1
10 to 12 lb. gooseCooking oil1 Garlic clove pressedOnion powder

Wash and dry goose with paper towel or clean
cloth. Cut goose in half, directly down breastbone, and rub breast with cooking oil. Brush meat cavity with garlic
and onion powder. Place goose halves on grill over coals. Cook over low heat until done.

Place the goose on a flat work surface
and remove all loose fat. Sprinkle the cavity with 1 teaspoon salt ; set aside. Prepare the herbed bread stuffing
according to package directions, using 1 1/2 cups water, 1/2 cup brandy and butter . Once the stuffing is
thoroughly moistened, stir in the tangerines , celery , prunes and raisins ; stir well to distribute
the fruit evenly. spoon the mixture into the body cavity, using up any remaining to fill in the neck cavity. Close both ends
of the goose with skewers and place in a pan. Pierce the skin of the goose all over with the tines of a fork. Rub the skin
all over lightly with vegetable oil before, not during, barbecuing. Rub the remaining salt on the skin. Set a
drip pan in the center of the coals. Place the goose on a rack directly over the pan. Using a medium-slow wood or charcoal
fire, cooking time will be between 2 3/4 to 3 1/2 hours, depending on the size of the goose, and the heat of the fire.

The
goose is done when the joints move freely. Remove the goose from the grill and set on a platter to cool for 10
minutes before slicing and serving.

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